MARKETPLACE COOK I in Baltimore, MD at Caesars Entertainment

Date Posted: 3/13/2020

Job Snapshot

Job Description

SUMMARY OF JOB PURPOSE
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Prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product.
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ESSENTIAL FUNCTIONS
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Provides safe and wholesome food to our guests.
 
Maintains a sanitary and organized work area.
 
Demonstrates proper care, storage, use and cleaning of all tools and equipment.
 
Demonstrates competent product knowledge by correct storing and handling of all
perishables, maintaining quality, security, value and integrity.
 
Prepares food products according to standard recipes and specifications and
demonstrates positive responses to training by chefs.
 
Effectively communicates with other team members, including service and kitchen
 maintenance personnel.
 
Adjusts equipment temperatures.
 
Prepares items as directed.
 
Acts as expediter by coordinating functions between the food prep line and service
personnel.
 
Recognizes and corrects any product discrepancies and variations in quality, standards and specifications.

Job Requirements

ESSENTIAL QUALIFICATIONS
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Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products.  Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.

 
EDUCATION:
 
EXPERIENCE:         Minimum of 1 year as a restaurant Fry Cook
                                                                                                           
 
ABILITIES:  
Ability understand and respond to written order, recipes and directs in English                
                       
Ability to correctly lift and transport objects weighing up to 50 lbs.
                       
Ability to work a minimum of 8 hours with appropriate mobility and endurance
                       
Ability to work flexible time periods as required of a cook in a resort environment
                       
Ability to recognize different cooking oils and their cooking temperatures
                     
Ability to use knives, other hand-held instruments and other food preparation equipment
                       
Must have a sense of urgency to serve customers properly
                       
Ability to perform all duties of a Cook’s Helper/Pantry Person                             
 
Must have documented skills and competencies in preparing eggs, meats, batters potatoes; blanching, steaming, sautéing; pasta and rice cookery; and preparing salads, sandwiches, cold appetizers and garnishments
                       
Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces
 
This list of essential functions, other duties, mental and physical demands, requirements and licenses is not meant to be exhaustive.  Management reserves the right to revise job descriptions and to require other tasks be performed when the circumstances of the job change.